Method:

Squeeze the juice and heat till boiling point. Cool the juice in fridge for about 4-6 hours. Sieve together the icing sugar and cooked glutinous flour. Add in the shortening. Combine until the mixture resembles bread crumbs. Add in the juice and milk. Mix to a soft and smooth dough. Let it rest for 10 minutes. Divide the dough in 60g and roll into a ball. Wrap each ball with cling wrap until ready to use.

Filling: Add melon seeds to mooncake paste. Roll it tightly into a ball of 120g each.

To make Mooncakes

Lightly dust hands with cooked glutinous rice flour. Flatten the dough. Place the filling into the center of the dough. Wrapped it up tightly and seal the edges. Put in a floured mooncake mould. Tap and remove it. Chill for at least 6 hours before serving.

Note: The filling is available at bakery supply shop in Malaysia and Singapore. For those of you who wants to make the lotus paste, you can get the recipe from here.

Method:

Squeeze the juice and heat till boiling point. Cool the juice in fridge for about 4-6 hours. Sieve together the icing sugar and cooked glutinous flour. Add in the shortening. Combine until the mixture resembles bread crumbs. Add in the juice and milk. Mix to a soft and smooth dough. Let it rest for 10 minutes. Divide the dough in 60g and roll into a ball. Wrap each ball with cling wrap until ready to use.

Filling: Add melon seeds to mooncake paste. Roll it tightly into a ball of 120g each.

To make Mooncakes

Method:

Lightly dust hands with cooked glutinous rice flour. Flatten the dough. Place the filling into the center of the dough. Wrapped it up tightly and seal the edges. Put in a floured mooncake mould. Tap and remove it. Chill for at least 6 hours before serving.

These are absolutely beautiful and all natural too! I’m here in the States and am wondering what dragonfruit and screwpine leaves juices are. I know what dragonfruit and screwpine leaves are themselves, just am not familiar with “juice”. Are these easily found in the States in that form are is this something we make? Thanks for the great post!

I love snowskin mooncake! Ingredients and mold are the main factor for holding me back to make.. Bee, can I pan-fried (low heat) Glutinous Rice Flour to substitute Cooked Glutinous Rice Flour (Gao Fen)? For those who wanted to know the steps, here is the video but in Cantonese: http://recipevideohk.blogspot.com/2007/12/ice-mooncake_26.html

This Mooncake recipe looks so easy to do ! I didn’t think it could be done so simply. I have all the ingredients in my pantry, so I must try this one right away. Thanks for sharing! I love your site and will be back for more soon!

Just made the snow skin mooncakes! They taste amazing – their skin is smooth, silk and spring-y! It’s as good as store bought, if not better. Thank you Bee for sharing the recipe! To make things easier, I actually substituted lotus paste with store bought red bean paste, and salty egg yolk on the inside :D

Hi, I followed the recipe but there was too much liquid. The dough did not turn up but it was just molten liquid mass. What do you suggest I do? Maybe I should have added the liquid in parts and not altogether to form the dough? Thank you. Regards, juliet